Download or read book Drying Cereal Grains written by Donald B. Brooker and published by . This book was released on 1974 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of grain drying; Moist air properties; Grain quality deterioration; Grain equilibrium moisture content; Air movement; Introductory analysis of fixed bed drying systems; Grain drying system; Controls for dryer operation and safety.
Download or read book Drying and Storage of Cereal Grains written by B. K. Bala and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.
Download or read book Drying and Storage Of Grains and Oilseeds written by Donald B. Brooker and published by Springer Science & Business Media. This book was released on 1992-01-31 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text and reference discusses the drying of grains, in particular the staple cereals, maize, rice, and wheat, and the oilseeds, soybeans and canola. The basic physical and thermodynamic properties of grain and air are examined, and the theory of the drying process is developed. Design of the optimum operating conditions for on-farm and off-farm dryers are presented. The book is written as an engineering text, but should also prove beneficial to all who are interested in the proper drying and storage of grains. Examples and problems are given in both S.I. and Imperial units.
Download or read book Drying and Storage of Cereal Grains written by B. K. Bala and published by John Wiley & Sons. This book was released on 2016-11-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.
Download or read book Grain Drying written by Stanislaw Pabis and published by John Wiley & Sons. This book was released on 1998-03-09 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying grain is necessary for proper storage, handling and processing; the methods used for drying grain have an important influence on quality and the overall economics of the process. This book provides all the tools needed for effective grain drying, inculding mathematical theory, tabulated data on the physical and thermal properties of grains, and more.
Download or read book Drying and Storage of Ceral Grains written by Bilash Kanti Bala and published by . This book was released on 2017 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grains written by Fuji Jian and published by CRC Press. This book was released on 2021-12-23 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch. The common characteristic of these materials is that all of them are hygroscopic and contain water. The hygroscopic properties are influenced by their physical properties, which are influenced by their storage environments such as bins, warehouses, bunkers, and temporary storage structures. This book focuses on the storage and drying of bulk products in these storage structures. On many occasions in our work with the grain storage and drying personnel especially our graduate students and industry contacts, we found a book explaining the fundamental principles of grain storage and drying is needed. Therefore, the primary objective of this book is to help readers understand the fundamental principles of grain storage and drying and develop a well-informed approach to solve grain storage and drying problems. Technologies for grain storage and drying are advanced through research; therefore, literature review and background on each topic has also been included. The book is generally intended for grain storage and drying students, engineers, and scientists. As reflected in the contents which are presented at several levels of depth, this book will serve well readers with different backgrounds and interests. An effort has been made to allow for independent reading of different sections, and to make a large part of this work accessible to a non-mathematical audience. The authors have combined their experience of teaching grain storage and drying to undergraduate and graduate students in the faculties of Agricultural and Food Sciences and Engineering. Material in the book is organized into broad topic areas: physical properties (Chapters 1 and 2), grain temperature and moisture (Chapters 2 and 6), water in biomaterials and relationship with its environment (Chapter 3), fundamental principles of aeration, drying, and rewetting (Chapter 4), and mathematical modelling of isotherm, drying, and re-wetting (Chapter 5). We hope our readers will benefit from the contents of the book for many decades.
Download or read book Handbook on Drying Milling and Production of Cereal Foods written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2017-10-09 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc. India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor. The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details. Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc. This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Download or read book Storage of Cereal Grains and Their Products written by Kurt A. Rosentrater and published by Elsevier. This book was released on 2022-08-05 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products Includes eleven new chapters that provide the latest insights into grain storage Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters Includes essential information on the design and operation of grain facilities Provides coverage of the preservation of grain quality against specific threats
Download or read book Storage of Cereal Grains and Their Products written by D. B. Sauer and published by . This book was released on 1992 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.
Download or read book Drying and Storing Combinable Crops written by K. A. McLean and published by Farming Press Limited. This book was released on 1989 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Drying Shelled Corn and Small Grains written by and published by . This book was released on 1971 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Drying Shelled Corn and Small Grain with Unheated Air written by and published by . This book was released on 1952 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Breakfast Cereals and how They are Made written by Robert B. Fast and published by . This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide.All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added.The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in Breakfast Cereals and How They Are Made, 2nd Edition.Includes advances to help boost productivity and improve product quality. -- New developments in equipment and technology -- Advances in nutritional findings -- Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking -- Enhanced international coverage of process equipment -- Increased detailed treatment of automation and computer control in processing -- Expanded practical and regulatory information on environmental issues -- Enlarged listing of manufacturers of processing and packaging equipment -- Expanded and updated list of additional references
Download or read book Cereal Grains written by Gulzar Ahmad Nayik and published by CRC Press. This book was released on 2023-03-07 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Download or read book Economics of Grain Drying at Kansas Local Elevators written by J. C. Eiland and published by . This book was released on 1961 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Breakfast Cereals and How They Are Made written by Alicia A. Perdon and published by Elsevier. This book was released on 2020-01-09 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety
